Valentine Sugar Cookies

Sparked with the tang of orange and warmed up with a touch of nutmeg, these tender but sturdy cookies are just plain yummy. They are very easy to make and kids would have blast helping out. Let’s get going.

In a large mixing bowl, cream together
1 cup softened butter
8 ounces softened cream cheeseBeat in, until fluffy
2 cups granulated sugarThen beat in
2 large eggs
1 & 1/2 teaspoon vanilla extract
1 tablespoon freshly grated orange zest
Mix in the dry ingredients
5 cups all purpose unbleached white flour
1/2 teaspoon salt
1 & 1/2 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
It will take a bit of elbow grease to get it all incorporated. Divide dough into 3 equal pieces and place on large pieces of plastic wrap. Use the wrap to form a flattened disk of each piece, wrap tightly and chill for at least 1 hour, or up to 3 days.Roll out on heavily floured surface, to about 1/4 inch thickness. Even if chilled overnight the dough softens up pretty quickly, so make sure to keep checking that it is not sticking to the counter as you roll it out, adding more flour if needed, keeping rolling pin well floured too.Cut into desired shapes, rerolling leftover dough as you go along.Try not to leave too much flour on the surface and place cut out cookies on a greased sheet pan or one that is lined with parchment paper or a silicone sheet like Silpat.Bake in 350º oven for about 12 minutes, turning after 6 minutes. Remove to wire rack and cool completely before glazingFor the glaze, combine
2 cups confectionary sugar
pinch salt
3-4 tablespoons cream or milk
1/2 teaspoon vanilla
1 tablespoon light corn syrup
Start with 3 tablespoons of cream and mix very well before adding more – can get too thin very easily. This is enough to glaze the whole batch of cookies. You can add food coloring if you want to tint the glaze – I used half pink glaze and half white for this batch.Dip the top of each cookie and shake lightly to remove excess glaze, which will just run off anyway, so there is no reason to waste it. Sprinkle immediately with decorations of your choice.Let dry completely before storing in an airtight container.Yummy little morsels, aren’t they?These will keep nicely for at least a week and they can be frozen, though I would not glaze them before freezing.
Have fun!

Cream Cheese Sugar Cookies
1 cup softened butter
8 ounces softened cream cheese
2 cups granulated sugar
2 large eggs
1 & 1/2 teaspoon vanilla extract
1 tablespoon freshly grated orange zest
5 cups all purpose unbleached white flour
1/2 teaspoon salt
1 & 1/2 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg

Cream together the butter and cream cheese, add sugar and beat until fluffy – about 2 minutes. Beat in eggs vanilla and orange zest. Mix in the dry ingredients – the dough will be quite firm, but keep mixing until it is uniform. Divide in thirds and place each third on a large piece of plastic wrap. Use the plastic wrap to work the dough into a flattened disk and wrapping tightly, refrigerate at least an hour, or up to 3 days. I like to leave it at least overnight. Working with one third at a time, roll the dough out to 1/4 inch thickness on a well floured surface. Keep turning the dough over as you roll it out, adding more flour to the surface if you need it to keep the dough from sticking. Cut out in desired shapes and place cutouts on a greased sheet, or one lined with parchment paper or a Silpat sheet. Bake in 350º oven for about 12 minutes, rotating pans half way through baking. Cool completely on a rack.
Glaze
2 cups confectionary sugar
pinch salt
3-4 tablespoons cream or milk
1/2 teaspoon vanilla
1 tablespoon light corn syrup
mix all ingredients, starting with 3 tablespoons of cream and adding more cream as needed until it is the right consistency for dipping. Be patient when mixing this and don’t add more cream until you are sure it needs it. Can be tinted – start with just one drop of color and add more until desired color is reached.
Dip cooled cookies in glaze and sprinkle tops with whatever decorations you like. Dry completely before storing in a sealed container. They keep well for at least a week at room tempurature.